Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Variety Meats >> Haggis 02

Print this Recipe    Haggis 02

Haggis

Take the stomach of a sheep and wash it well. Leave it to soak
for several hours in cold salt water. Then turn out and pour
scalding water on it and scrape with a knife. Now clean a sheep's
pluck well. Pierce the heart and liver in several places, then
boil the liver and lights for an hour and a half. When these have
been boiled for 15 minutes change the water, and during the last
half hour let the pluck be boiled with them. Trim away the skins
and discard any discoloured parts. Grate half the liver and mince
all the rest finely. Add a pound of finely shredded meat, two
chopped onions, half a nutmeg grated and a pinch of cayenne pepper.
Moisten with half a pint of good gravy and the juice of a small
lemon. Put the mixture into the bag prepared for it. Allow for
swelling in cooking. Sew up securely and plunge into water. Boil
gently for three hours. Prick at times with a needle to let air
out. Serve hot at once.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.